Crusty pasta & broccoli bake

Crusty pasta & broccoli bake

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(78 ratings)

Ready in 20 mins

Easy

Serves 4

Super-fast veggie dish, on the table in 20 minutes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal652
  • fat25g
  • saturates11g
  • carbs88g
  • sugars0g
  • fibre5g
  • protein24g
  • salt1.98g
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Ingredients

  • 400g penne or macaroni
  • 1 red onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g head broccoli, stalks chopped and florets halved
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 vegetable stock cube
  • 1 tsp French or German mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 200g pot half fat crème fraîche
  • 100g grated mature gruyère or cheddar
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • small handful parsley leaves, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
  • ½ tsp dried mixed herbs or thyme

Method

  1. Boil the pasta, onion and broccoli stalks in plenty of lightly salted boiling water for about 7 mins, then add the florets and cook for another 3 mins. Reserve about 400ml of the water, then drain the pasta and vegetables.

  2. Return the reserved water to the pan and dissolve the stock cube, whisk in the mustard and crème fraîche, then season to taste. Bring to the boil. Stir in the drained pasta, vegetables and half the cheese, mixing until melted. Stir in the parsley.

  3. Heat the grill for 3 mins. Tip the pasta and vegetables into a shallow, ovenproof dish. Mix together the remaining cheese, breadcrumbs and herbs, then scatter on top.

  4. Stand the dish on the base of a grill pan and grill for about 3 mins, turning if it starts to brown. Keep watching so the top doesn’t start to burn or the cheese will toughen. Remove and leave to stand for 5 mins before serving.

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Comments, questions and tips

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notmum
23rd Mar, 2008
5.05
I forgot to say I also used wholewheat penne, really nice!
notmum
23rd Mar, 2008
5.05
This was delicious, I threw in a few roasted vegetables left over from the day before as well!I was really surprised that it tasted as good as it did and I baked it in the oven for twenty minutes rather than grilling, I liked the fact that the sauce was not thick and gloopy...I was worried it was going to be too thin and watery, but it came out perfect.
susannekaluza
1st Dec, 2007
5.05
Delicious! I used half and half broccoli and cauliflower, and even my meatloving father loved this!
jmilburn
28th Nov, 2007
4.05
Although I am not a vegetarian, I absolutely loved this dish. It was so simple to make and delicious to taste.
jeanathan
15th Nov, 2007
This was delicious. Will definitely make it again. Like Charlie I think next time I will add more broccoli.
fred_kathcarter
13th Nov, 2007
4.05
I used cheddar and it was delicious
lastchance_
10th Nov, 2007
Simple dish went down a treat i think next time i will put more broccoli and less pasta very nice though
lindaclaire
8th Nov, 2007
5.05
Easy to make, and delicious! Went down well with the meat-eaters for a change... would make again, it's a crowd-pleaser served with salad.
julie100
8th Nov, 2007
I didnt have any gruyere in the fridge so used stilton instead with a little cheddar - delicious.
scheri
8th Nov, 2007
Was there not a similar recipe to this in an earlier GF with salmon? Please advise.

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